Bruschetta with Arugula, Red Onion and Rosemary White Bean Spread

From The New Best Recipe: All-New Edition

Cookbook

Author(s): Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van Ackere

Page 18

Cuisine: Italian

Course: Appetizers

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

ladotyk

15 years ago

★ ★ ★ ★ ★ 5/5

1 found this helpful Sign in to mark helpful

This recipe really worked for me. I loved the contrast of textures and flavors between the toasted bread, the smooth bean paste, and the tangy chutney style topping. Watch the garlic because for me one raw clove ended up overpowering the entire spread after it had time to sit in the fridge. Consider lightly sauteing the clove first or reducing the quantity.

Report